Filipino Chicken Adobo
Servings: 4
Calories: 657kcal
This Filipino Chicken Adobo recipe features tender chicken simmered in a savory blend of soy sauce, vinegar, garlic, and spices, creating a rich and tangy dish that's easy to make and perfect served with steamed rice.
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Equipment
- 1 Large skillet preferably non-stick
Ingredients
- 3 lbs chicken thighs and legs, bone-in, skin-on
- 4 cloves garlic minced or crushed
- 5 bay leaves fresh
- ¾ cup soy sauce
- ½ cup cane vinegar or white wine vinegar
- 1 tablespoon black peppercorns
- 2 tablespoon olive oil
- 1 tablespoon dark brown sugar
- 1 cup water
- 2 tablespoon scallions chopped, for garnish (optional)
- steamed rice
Instructions
- Place the chicken in a large freezer baggie (or bowl). Add the garlic, bay leaves, soy sauce, vinegar, and peppercorns. Seal the baggie (or cover the bowl with plastic wrap), and refrigerate for 1 to 2 hours, or even better, overnight.3 lbs chicken thighs, 4 cloves garlic, 5 bay leaves, ¾ cup soy sauce, ½ cup cane vinegar, 1 tablespoon black peppercorns
- Remove the chicken from the marinade and place it on a platter. Hold onto the marinade.
- Heat the oil in a large skillet over medium-high heat. Working in batches, if necessary, sear the chicken for 2 minutes on each side. Set aside on a platter (the chicken will not be cooked through at this point). Continue with the remaining chicken.2 tablespoon olive oil
- Safely discard the oil and rendered grease in the skillet. Add the reserved marinade (including peppercorns and bay leaves), brown sugar, and water to the skillet. Bring to a boil. Lower the heat to a simmer and nestle the chicken (with collected juices) into the skillet, skin-side down. After 15 minutes, turn the chicken pieces over and cook for another 15 minutes, or until the internal temperature reaches 165°F to 175°F.1 tablespoon dark brown sugar, 1 cup water
- Remove the chicken and place it on a clean platter. Turn the heat on high and simmer the sauce until slightly thickened, about 10 minutes. It should coat the back of a spoon.
- Return the chicken to the sauce and simmer for another 5 minutes.
- Serve at once with steamed rice and garnish with chopped scallions, if using.2 tablespoon scallions, steamed rice
Video
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
Boneless chicken thighs can be substituted for the bone-in, skin-on. The braising time will be less. A digital thermometer ensures perfectly cooked chicken (no less than 165°F).
Leftovers will keep in an air-tight container in the fridge for 4 to 5 days. Reheat in a baking dish covered with foil in a 325°F oven for 20 minutes, or until heated through.
Nutrition
Calories: 657kcal | Carbohydrates: 9g | Protein: 60g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 333mg | Sodium: 1457mg | Potassium: 848mg | Fiber: 1g | Sugar: 4g | Vitamin A: 317IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 4mg